Quote

All that [replacing of fat] does is lead to dissatisfaction and I think that dissatisfaction results in overeating.

Alton Brown

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Alton Brown
Age: 62
Born: 1962
Born: July 30
Actor
Author
Chef
Cinematographer
Musician
Television Personality
Voice Actor
Writer
LA
California
Alton Crawford Walter Brown
Alton Crawford Brown
Thinking
Overeating
Replacing
Dissatisfaction
Fats
Lead
Results
Doe
Think

More quotes by Alton Brown

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Enough people have now mentioned Bill Nye the Science Guy to me that I now desperately avoid it all costs.
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Wine is like women. It tempts you it comforts you it confuses you and can even turn on you when you least expect it. It can be your friend one day and your enemy the next.
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So I quit my job and went to the New England Culinary Institute for the full two years and worked in the restaurant industry after that until finally I thought I had a grasp on what I needed to do what I do.
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I had kicked around the idea for Good Eats when I was directing commercials.
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I'm not a slave driver or a yeller. I was yelled at in kitchens and other workplaces.
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Lumps are caused by one thing and one thing alone - the improper addition of a starch.
Alton Brown
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I spent a college semester in a small town in Italy - and that is where I truly tasted food for the first time.
Alton Brown
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I hate using the word coagulant.
Alton Brown
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Unless your kid is Pele Jr., they're not going to be able to feed themselves from soccer. If your kid knows how to play soccer, but not make dinner, you have done them a disservice.
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If you really love stuffing, wait until the turkey comes out of the oven, add some of the pan drippings to the stuffing, and bake it in a dish. That's called dressing, and that's not evil - stuffing is, though.
Alton Brown
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A pie dough comes together exactly like a biscuit only there is very, very little liquid and no leavening involved. Other than that, the same rules apply. My best advice: handle the dough as little as possible.
Alton Brown
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Flame is bad. Flame does nasty things to food. It makes soot and it makes deposits of various chemicals that are not too good for us. The last thing you really want to see licking at your food while it's on a grill is an actual flame.
Alton Brown
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I do like artfully breaking rules.
Alton Brown
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Laminated Lettuce ... perfect for holiday gift giving.
Alton Brown
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The jewel of the lard is right around the kidneys. But this is a fat that has a very specific crystalline formation and a high melting point.
Alton Brown
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You know we fixate on the food so much itself: “Oh, the ultimate brownie or the ultimate this or that” -- well, let me tell you something: It’s all poop in about 12 hours, okay? The real power that food has is its ability to connect human beings to each other -- that’s the stuff right there and, to me, everything else is secondary to that.
Alton Brown
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It's funny, when you look back in history books or American cookery books, one of the reasons that the quinces and cranberries are used so often is because of their natural jelling properties.
Alton Brown
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I want to bring things up to room temperature, especially poultry, before I cook it because I want it to cook faster so that there's less moisture loss.
Alton Brown
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Good service can save a bad meal, but there is no level of food that can save bad service.
Alton Brown
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The stubby French painter Toulouse-Lautrec supposedly invented chocolate mousse - I find that rather hard to believe, but there you have it.
Alton Brown